“What do you mean, ‘it’s sort of white trash?’” My mom asks me.
I blanch, unsure how to explain it delicately. “Well… you know, it basically has croutons in it.”
“Yes…” My mom says, still not understanding.
“It’s not exactly… high class.” I continue.
My response is met with a penetrating silence.
“But that’s not a bad thing!” I insist. “I love it – we all love it! I ate two helpings on Sunday!”
“Right. But white trash?” My mom presses again.
I sigh, trying to think of how to explain it without being completely offensive or inserting my foot even further into my mouth. Yet again.
“Casseroles that use processed ingredients often are considered a little white trash.” I say with finality. “Like Britney Spears’ Cheetos Chicken Casserole!”
“But the white trash aspect is what’s so appealing about it! Would I want the recipe if I didn’t enjoy it?!”
“It is good…” My mom says finally.
“Yes, it is! Delicious! We scraped that entire pan clean – even Addison loved it!” I gush, referring to my niece’s enthusiastic reaction to the dish. “She wanted ‘more!’”
“Okay, I’ll e-mail you the recipe tonight.” She agrees.
I smile – completely confident that everyone will find the slightly white trash egg casserole just as endearing as my family does. Even if it does contain packaged ham, cheddar cheese and, gulp, Mrs. Cubbison’s herbed seasoned cube stuffing.
Slightly White Trash Ham and Cheese Egg Casserole
3 cups Mrs. Cubbison’s herb seasoned cube stuffing
1 teaspoon dry mustard
1 teaspoon onion salt
Pepper and seasoned salt
1 cup grated Tillamook cheddar cheese
3 cups milk
1 cup or so diced ham
Preheat oven to 325 degrees and grease a flat baking dish (a 9x13’’ glass pan would work fine).
Line the dish with cube stuffing. Top with a layer of cheddar cheese.
Beat together eggs, milk and seasoning with electric beater. Pour over cheese/cube stuffing. Sprinkle with ham and finish with paprika for color.
Bake for 45-60 minutes or until set in the middle. It will be puffy and golden when done. Serve immediately.